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2010-03-10

Curried Sweet Potato Soup - Recipe

I love making soups and usually pride myself on making excellent bowls of the stuff - even when I'm inventing something on the spot. That being said, the following recipe isdelicious, but I think I'm going to tinker with it a bit more so that I, at least, will think it's amazing. I LOVE sweet potatoes

(me, eating a sweet potato in China)

and personally, I think they're rather underrated. Not only are they great in sweet and savory dishes, but they're good for you as well. They're an excellent source of Vitamin A (beta-carotene) and Vitamin C - both of which are powerful antioxidants which may help in ridding the body of cancer-causing free radicals.

Previously, I've made a version of this soup combining sweet potatoes with a couple of carrots. Next time, I'll definitely add carrots again as they made for a sweeter tasting soup as well as a brighter, prettier color. I also prefer the sweet potatoes roasted whole in the oven before I add it to the soup, as this makes for a denser, sweeter flavor. However, this method takes more time, whereas the recipe below took no time to prepare and was ready to eat in under an hour.

Method
Heat 1 Tbs olive oil in large pot. Saute onions and all herbs and spices until the onions are tender. Stir in: sweet potatoes, bouillon cubes, soy sauce, and water. Bring to a boil, cover the pot and simmer at medium high until sweet potatoes are tender - about 40-45 minutes. Transfer soup to blender and blend until smooth. Transfer back to pot. Stir in lemon juice and spinach and immediately remove from heat.

Serve and Enjoy!

Tip - Up the pretty factor on this soup by garnishing the center of the soup with more chopped spinach or a pinch of your favorite sprouts.